Salted Caramel Apple THC Pie

Salted Caramel Apple THC Pie

Written by: Chef Smoke

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Published on

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Time to read 2 min

Salted Caramel Apple THC Pie  
(40 mg THC per slice · 10 slices · 400 mg total batch)

Buttery flaky crust, tender cinnamon apples, ribbons of house-made salted caramel, all laced with crystal-clear THC butter. Zero weed taste, pure autumn comfort.

Decarboxylation  
2.0 g flower @ 22–25 % THC (or 1.0 g good kief)  
240 °F for 40 minutes in sealed mason jar → ~400 mg usable THC

Infusion  
¾ cup (170 g) unsalted butter + ½ tsp liquid sunflower lecithin  
Melt to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours  
Strain hard → crystal-clear 400 mg THC butter, cooled to room temp

Salted Caramel  
1 cup (200 g) granulated sugar  
6 tbsp All 400 mg THC butter, cubed  
½ cup (120 ml) heavy cream, room temp  
1 tsp flaky sea salt

Pie Crust (double crust)  
2  
½ cups (315 g) all-purpose flour  
1 tsp salt  
1 tsp sugar  
1 cup (226 g) cold unsalted butter, cubed  
⅓–½ cup ice water

Apple Filling  
8 medium Granny Smith or Honeycrisp apples (≈ 2.5 kg), peeled and thinly sliced  
½ cup (100 g) brown sugar  
¼ cup (50 g) granulated sugar  
2 tsp cinnamon  
¼ tsp nutmeg  
2 tbsp lemon juice  
3 tbsp cornstarch  
All salted caramel (reserve 3 tbsp for drizzle)

Egg Wash & Topping  
1 egg + 1 tbsp cream  
Turbinado sugar + flaky salt

Steps

1. Make crust: Pulse flour, salt, sugar → add cold butter → pulse to pea-size → drizzle ice water until it just holds → divide, wrap, chill 1 hour.

2. Make caramel: Melt sugar to deep amber → add THC butter (it will bubble) → slowly stream in cream → stir in salt → cool slightly.

3. Filling: Toss apples with sugars, spices, lemon, cornstarch → fold in warm caramel.

4. Roll bottom crust → fit into 9-inch deep-dish pan → fill with apples (pile high) → drizzle reserved caramel → roll top crust → crimp → cut vents → chill 20 min.

5. Preheat 425 °F → brush with egg wash → sprinkle turbinado + flaky salt → place on parchment-lined sheet (for drips).

6. Bake 20 min at 425 °F → lower to 375 °F → bake 45–55 min more until golden and bubbling thickly → cool on rack at least 4 hours.

Storage  
Room temp → 2 days  
Fridge → 5 days  
Reheat slices 10 min at 325 °F for that fresh-baked magic

Dosing  
400 mg ÷ 10 generous slices = 40 mg exact per slice  
Half slice = cozy evening  
Full slice = you’re not leaving the couch until spring

Flaky, buttery crust that shatters. Juicy apples swimming in salted caramel that pulls into long threads when you cut it.  
This is the pie people request every Thanksgiving and then fight over the last piece.  
Make two.  
One never survives the car ride.